Description
Classic Southern-style biscuits and sausage gravy featuring flaky, buttery homemade biscuits topped with rich, creamy sausage gravy seasoned with garlic, nutmeg, and paprika. Perfect for a comforting breakfast or brunch.
Ingredients
Biscuits
- 2½ cups all-purpose flour, plus more for dusting
- 8 tablespoons (1 stick) unsalted butter, cubed and very cold
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup cold buttermilk, plus more for brushing
Sausage Gravy
- 1 pound ground breakfast sausage
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour, plus more for dusting
- 2½ to 3 cups whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt
- Pinch of ground nutmeg
- Pinch of paprika
- Freshly cracked black pepper
- Minced fresh chives, for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and position a rack in the center. Line a rimmed sheet pan with parchment paper for the biscuits.
- Cut the butter into the flour: In a food processor, combine 2½ cups flour and very cold cubed butter. Pulse 8 to 10 times until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Add remaining dry ingredients: Add baking powder, baking soda, and salt to the mixture. Pulse 2 to 3 times to combine.
- Add buttermilk: Pour in 1 cup cold buttermilk and pulse about 8 times until the dough just comes together. Avoid overmixing.
- Shape the dough: Turn the dough onto a lightly floured surface and gently press into a 1-inch thick rectangle (approximately 6 x 10 inches). Fold the rectangle into thirds, then press back to 1 inch thick. Repeat the folding and pressing once more to create layers.
- Cut the biscuits: Using a 2½-inch round biscuit cutter, cut straight down without twisting. Gather scraps, gently press, and cut until you have 10 biscuits total. Alternatively, cut into 10 rectangular biscuits.
- Bake the biscuits: Arrange biscuits on the prepared sheet pan, brush tops lightly with buttermilk, and bake for 14 to 16 minutes until golden brown. Allow to cool slightly.
- Cook the sausage: While biscuits bake, heat a large skillet over medium-high heat. Add 1 pound sausage and cook, breaking it up, until browned and no longer pink, about 8 to 10 minutes.
- Make the gravy base: Reduce heat to medium-low. Add 2 tablespoons butter and stir until melted. Sprinkle ⅓ cup flour over the sausage and butter, stirring constantly for about 1 minute to cook the flour.
- Add milk and thicken gravy: Slowly whisk in 2½ cups whole milk, keep stirring to prevent lumps. Increase heat to medium and bring to a simmer. Cook and stir frequently for 8 to 10 minutes until gravy thickens. Add more milk (¼ cup at a time) if needed for desired consistency.
- Season the gravy: Stir in garlic powder, salt, nutmeg, paprika, and freshly cracked black pepper to taste. Adjust seasoning as needed.
- Serve: Split warm biscuits in half, place on plates, and spoon generous amounts of sausage gravy over each. Garnish with minced fresh chives if desired and serve immediately.
Notes
- Use very cold butter for flaky biscuits.
- Do not overmix biscuit dough to keep tenderness.
- Folding the dough creates flaky layers in biscuits.
- Brush biscuits with buttermilk for a golden crust.
- Adjust gravy consistency with additional milk as needed.
- Fresh chives add a mild onion flavor and color but are optional.
- Leftover biscuits and gravy can be refrigerated and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
